I. sü-ˈflā, ˈsü-ˌ noun
Etymology: French, from soufflé, past participle of souffler to blow, puff up, from Old French sufler, Latin sufflare, from sub- + flare to blow — more at blow
Date: 1813
: a dish that is made from a sauce, egg yolks, beaten egg whites, and a flavoring or purée (as of seafood, fruit, or vegetables) and baked until puffed up
II. adjective
or souf·fléed -ˈflād, -ˌflād
Date: 1888
: puffed up by or in cooking